Seared Tuna Salad
Seared Tuna Salad is a fresh, delicious salad that can be on the table in just 15 minutes. Sushi-grade, seared tuna on top of a bed of kale, cabbage, and carrots with sliced avocados and a delicious Asian dressing.
Ingredients
- 1 lb sushi grade tuna
- 2 cups kale, washed and cut into smaller pieces
- 1 cup slaw mix or shredded cabbage and carrots
- 1 avocado, thinly sliced
- 3 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp freshly squeezed lime juice
- 2 tsp honey
- 1/2 tbsp ginger paste
- 1 clove of garlic, minced
- 3 tsp soy sauce
- 1/4 cup olive oil
- salt and pepper
- sesame seeds
- fried wonton strips
Instructions
For the salad:
- Mix together the vinaigrette. Add 2 tsp of sesame oil, the rice wine vinegar, lime juice, honey, ginger, soy sauce, olive oil, salt, and pepper together and stir well. Set aside.
- In a large bowl, combine 2 cups of kale with 1 cup of slaw mix (or shredded cabbage and carrots).
For the tuna:
- Heat a skillet or grill over high heat.
- Coat the tuna in a couple of tbsp of soy sauce and then a nice coating of salt, pepper, and sesame seeds.
- When the skillet is smoking, add a little sesame oil and carefully add the tuna steaks cooking them on each side until just browned - about 15-30 seconds.
- Remove tuna from skillet and slice it thinly cutting against the grain.
To assemble salad:p
- Slice an avocado into thin slices.
- Toss the salad with the dressing and add a heaping serving of the greens to a plate. Top with the sliced avocado, sliced tuna, and some crunchy wonton strips.
